some beautiful recipes for this week's box

Courtesy of Hannah, thanks for the inspiration!
Have fun picking up those boxes today folk, remember parking is easier after 4 pm when the uni folk tend to dissipate. Also, bring back last week's empty box so we can fill it up again next week.

We had a good time packing last night, don't forget to sign up for a shift today if you haven't already. Cheers! Happy winter all!


Sesame Green Beans
This is a nice quick way to make a green beans side dish a little more interesting.
Ingredients:

250g green beans

2 tbsp toasted sesame seeds

1 tsp honey

1 tbsp soy sauce

1-2 garlic cloves, minced

fresh chili to taste, finely chopped

a little oil

Method:

cut beans in half if they are long, string them if you like

add a little oil to hot pan or wok

quickly fry minced garlic and chili

add beans and stir fry for a few minutes until hot through, but still crunchy

add soy sauce, honey and sesame seeds and stir trough the beans until they are evenly coated

Cauliflower Pakora
Ingredients:
Pakora are an Indian favourite. They are yummy with most types of vegetable, but especially good with caulies!

1 cauliflower

1 cup chickpea flour

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

some water

fresh chili to taste, finely chopped

small bunch fresh coriander, chopped

1 tsp salt

Method:

break cauliflower into small florets

combine flour, spices, chopped chili and coriander and some salt.

add enough water to make a thick batter, it will need to coat all the vegetable and not drip too much

mix together with the cauliflower florets

heat oil in a pan or deep fryer

get two tablespoons, with one scoop up a spoonful of mix, and with the other you can shape it a bit or just push it into the oil, fry for a few minutes until golden and cooked through. 

Veggie Shepherds' pie
This is of course a classic, but also very yummy veggie. Makes a nice dinner with some greens on the side. The seasoned breadcrumbs add a little salty crunch.
Ingredients:

1 or 2 carrots, finely chopped

1 onion, finely chopped

2 sticks of celery, finely chopped

2 cloves garlic, finely chopped

½ cup red lentils

1 ½ cups stock (water will also do)

2 tomatoes, diced

3 cups chopped seasonal veggies (zucchini, greens, cauliflower etc)

2 medium potatoes

1 sweet potato

Fresh Thyme, Rosemary or Sage

Oil

salt to taste

stale bread or bread crumbs

Method:

Chop sweet and regular potatoes and boil until soft

Drain and mash with a little oil or nuttelex, and add salt to taste. Set aside

Preheat oven to 180C

Heat a little oil in a pan and gently fry the herb of your choice, onions, garlic, carrots, tomato and celery for a minute or two

Add lentils and fry for another minute or two

Add stock or water, cover and simmer for about 15-20 minutes, until lentils are almost soft

Add the rest of your veggies and cook until they are almost cooked, but still a little crunchy, add more water or stock to the pot if the lentils have absorbed it all, although it should not be too watery or soupy

Blend a piece or two of stale bread for breadcrumbs with some salt and pepper

Add veggie/lentil mixture into medium sized baking tray, spoon mash ontop and sprinkle with seasoned bread crumbs.

Put in oven for about 40 mins!